My non-vegan but veg-friendly friend just turned me on to your site, and honestly, I'm already obsessed. Your photos and drawings are fantastic. Not to mention that you manage to make foods I've seen before many times (breakfast scrambles, etc.) look original and new. I love your creativity with the recipes, simplicity with the ingredients, and the instruction to "munch."

You seem like an especially great resource for new vegans or veg-curious. Can you get in touch with me to tell me a little more about your upcoming cookbook, where you are located, etc.? It could be useful for my organization's constituents.

You can email me at jbhumitra@cok.net. In the meantime, I'll cross-post the site on our FB pages.

I love your site & posts & drawings. I get overly excited when seeing people do hand drawings or digital drawings. Putting your hand into it and taking the time to do that really shows passion- and it looks awesome.

I try to do that, little drawings, on my blog but not as much with food. Theyre just silly doodles but if you want to check it out: www.daryndree.com

Your blog is sooooooo amazing.I've been trying to find a perfect easy cooking recipe for vegan dish for ages and then I found your blog, what a wonderful discover! I'll try to make all of them as much as possible. Keep on blogging, I'm following!And thanks for the recipes. ((:

Just found your site via FB, and have a question. If you're gonna call yourselves the Vegan'Stoner' shouldn't your recipes have cannabis in them? Seriously. Is there some other meaning for 'stoner' that I missed???

We're actually planning a cannabis cookbook that caters to vegan medical needs. However, we understand that not everyone is a subscriber to this lifestyle.

So we decided to take baby steps, encompass all lifestyles and perspectives. Think of this as a vegan munchies blog, as we continue to self-fund this project and work our hardest to publish our first mini snack book.

I just found out about your blog today and I think it is just amazingly beautiful!Thanks for sharing everything you have and I will be looking forward to all future posts, you have definitely given me some inspiration.Thank you :)

I'm madly in love with this blog! I've always wanted to be a full-time vegetarian but its hard to find yummy and easy recipies so I've always ended up with chicken and fish. I'm gonna try every recipie you published. Great job!www.flaviaflanders.com

A spoonful of whatever spoon you have in your hand at the moment. We are firm believers in eyeballing when cooking. If you really need to be exact well I'd say a spoonful is around a tablespoon. Again, use less or more depending on how your taste buds are feeling

You guys I made this and it was so good. I made it four times in a week! Haha, this dish screams fun cause I made it differently each time. Really good, when done by the recipe or buy what's in your pantry :o)

Sorry to hear that, it could be the type of soy yogurt used (we used coconut yogurt) or possibly just a matter of taste. Looking at what anonymous above said, the soy yogurt makes it crumbly. It seems like coconut milk or coconut yogurt is the way to go.

If you can think of any ways it can be improved feel free to let us know.

Tried it and loved it. Substituted garlic powder for two real garlic cloves which I fried a little before cooking veggies. I added some basil, chilli powder, turmeric and peas to it, all of which I heartily recommend

word of warning chickpeas (the canned ones!) take a while to cook down if you want them soft! thought this would be a quick dish they need to simmer for 2-3 hours! otherwise it was real good (i used coconut milk instead)

Made this last night, so delicious and even good cold for lunch the next day! Also if you have some naan bread and mango chutney on hand you have a veritable feast! Just one question by cup of coconut yogurt do you mean one full measuring cup or a snack cup?

Hello. Just found your blog and am loving it already. I like the idea of getting coco milk in the pot, where can I get one? I am dreading bpa hidden in tins' lining;/I am talking UK, maybe I can find it online somewhere?

You may find information related to recycling numbers and their meanings to be helpful. Learning about recycling numbers helped us know which containers are "safe" to purchase and which are recyclable (not all plastic is).

For instance, if you use coconut yogurt and the yogurt cup has a recycling number of 5 it's made of polypropylene and is considered "safe" to eat from by most people.

We understand that everybody has a different philosophy/lifestyle/standard and some are more concerned about BPAs than others. This is why we suggest people do their own research on container materials and determine what they deem safe.

Having said this, we suggest trying to find a coconut milk/yogurt in one of these safe containers or purchasing one online. There are a few brands that are starting to make BPA free canned products.

I have been so excited to try this recipe since landing on it via Pinterest. Unfortunately, I had the yogurt trouble too- curdled up almost straight away. Nothing had yet cooked and I am attempting to salvage it by straining and starting over, but it looks likely to be a loss. :(

Made this tonight and it was so good! I could not find Coconut Milk Yogurt so I used a can of Coconut Milk. It turned out great. Tomorrow is the Peanut Stew then the Falafel Pie. Love your site. You make it easy and delicious for those of us just starting out into the vegan lifestyle. Thank you.

i made this tonight and it was delicious!! i used coconut milk instead, added some sriracha, lime juice, onion powder, and a little bit of salt. instead of using the chickpeas, i replaced it with brocolli, potatoes, okara, & tofu. my family LOVED it! thanks for the recipe!

So easy! I was raised a vegetarian, but have always been unsure how to make food food without dairy. The coconut yogurt is so smooth and cooks wonderfully. For those of you that are having trouble finding coconut milk yogurt, I found a brand called So Delicious at Wegmans (found in the NE and Mid-Atlantic). They have milk, yogurt and ice cream made from coconut milk. I also added some cumin, kosher salt and peas. I doubled the recipe and am going to try freezing half of it.

Howdy, I'm kind of new to the vegetarian/vegan lifestyle (like, REALLY new) and I want to make this for my family, but my mom's allergic to coconut. :( Can I just use soy milk instead? I'm seeing that the soy yogurt doesn't seem to work as well, but I can't use anything with coconut in it.

I'm eating this as I type! Is it supposed to be sweet? I couldn't find coconut yogurt at the regular store, so I used almond yogurt instead, and it's a bit sweeter (and pricier) than I'd like it to be. I think I'll have to go check out the health food store when it opens later to see if I can find the coconut (or at least something cheaper). All around, quite delicious!

Made this tonight with the following modifications: - sauteed 1/2 onion and some garlic in coconut oil- added peas with the carrots and pepper

Never had coconut yoghurt before. Bought a whole milk greek yoghurt. Had a taste before adding it to the saucepan....and had to exercise extreme control to stop myself eating the entire container. Oh my GAWSH! YUM!

Just made this for dinner and it's flippin' awesome! I added sauteed onion & garlic, a zucchini, a can of diced tomatoes and crushed chilli pepper. I doubled the curry powder and coconut yogurt. Served it over basmati rice and topped it with fresh cilantro! SO GOOD.

We've noticed that people have varying degrees of success using coconut yogurt. It must vary quite a bit from brand to brand, or from batch to batch. Perhaps a more consistent outcome would arise from replacing the yogurt with coconut milk. Since coconut milk is thinner than coconut yogurt, however, it might be wise to add a little at a time, until the curry is the thickness you desire.

As a newbie to the dairy-free lifestyle, I'm so excited I found your blog! I'm making this curry tonight and I can't wait. I also appreciate that I now have a new resource for my clients- I'm a doula and I'm always being asked for recipes and advice for Mom who are working to cut dairy from their diets while nursing their littles. I'm excited to share!

You can check out my blog over at www.doulabarb.com- I'm thinking I need to blog about my experience becoming dairy/gluten free!

Oh goodness me - this was delicious! I did add some other ingredients... Sliced courgettes, sliced green beans, and some strips of spinach at the last minute. I didn't have CocoYoghurt, so I used Coconut Cream and a few spoonfuls of Greek Yoghurt. Mmmm mmmm! Thanks for sharing your delicious recipe!Helen

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner